Preheat oven to 350 degrees. Cook the elbow macaroni to a nice al dente firmness, not letting it get too soft.

In a small saucepan, melt the butter over medium heat. Carefully stir in the flour. Pour in the milk once the two are smoothly blended. Add 1 and 1/2 cups of the shredded cheddar and stir frequently until a nice velvety cheese sauce forms. Add salt and garlic if desired.

In a medium baking dish (I use a 2 quart round casserole dish), layer the elbow macaroni with the cheese sauce. Stir in salt and pepper to taste. Sprinkle the leftover 1/2 cup of cheddar over the top, and if desired, a little paprika.

Bake for about 20 minutes. For an extra golden brown and bubbly top, broil for a few minutes at the end, monitoring closely so it doesn't burn. Enjoy! This dish tastes delicious with tomato slices-for extra zing try them lightly breaded with a bit of flour, seasoned with salt and pepper, and fried in olive oil.